Mom’s Strawberry Crepes

Since Mother’s Day is fast approaching, I thought I would share some of my favorite “Mom” recipes.

My mother was a great cook. I learned a lot from her. I still make many of her recipes. When I make crepes, I always think of her.

I have fond memories of watching my mother make crepes when I was a little girl. She would add the batter and tilt the pan to get the crepes smooth and thin. She made it look effortless. With a little practice, they actually are. Crepes are easy to make and versatile, too.

They can be served for breakfast, brunch or dessert and can be sweet or savory. I made a slightly sweet crepe batter, perfect for a fruit filling. I used strawberries – you can use your imagination to fill them any way you like. These make a wonderfully elegant dessert, yet are really easy to make.

Strawberry Crepes

1 recipe dessert crepe batter- see below

2 lbs. fresh strawberries, washed, hulled and sliced

sugar to taste- start with 1/2 cup, then adjust to your taste

1 t. vanilla

1 t. grated orange peel

powdered sugar

whipped cream, optional

Make the crepe batter (recipe below) and cook the crepes. Toss the berries with the sugar, vanilla and orange peel. Place a crepe on your work surface and spoon berries down the middle. Fold up the sides of the crepe and move to serving dish. Repeat with remaining ingredients until you run out of something. I tend to put a lot of the berries in each crepe so I run out of berries and have left over crepes. How much fruit you put in each one is completely up to you and your taste. Dust filled crepes with powdered sugar and top with extra berries- if you have any left. You can also add some whipped cream on the top. I list it as optional- but I really think you’re going to want that whipped cream. Makes about 12 crepes, give or take.

Dessert Crepes

1 c. flour

4 eggs

1 1/2 c. milk

1 T. sugar

2-T. orange-flavored liqueur or orange juice concentrate

1/4 c. butter, melted and cooled

Mix all ingredients in blender (except butter) until smooth, scraping sides often. Add butter and blend well. Let stand for 30 minutes before using, or batter can be refrigerated, covered, over night. Beat again, just before using.Heat 6 or 7 inch skillet. Brush with butter or oil and pour in about 2 teaspoons of batter, tipping pan to cover bottom of pan completely with batter. Cook until edges start to brown, turn over and cook until lightly browned (about 2 minutes per side.)Crepes can be made day ahead or even frozen between sheets of waxed paper and frozen.Makes 20.